If you're looking for the perfect way to create festive snacks that are fun and easy to prepare, look no further!Read More
If you're looking for the perfect summer recipe, this twist on a classic will surely be exactly what you're looking for!Read More
Have you noticed that most candy/chocolate stores offer chocolate-dipped Oreos among their other chocolate bon-bons and other confections? I have always been amazed by this, because they are SO incredibly easy to make. I figure, why not just make some of my own at home! I also wanted an excuse to check out the Oreo Thins that I have been seeing everywhere, so I thought this would be the perfect project!
Without further ado, here are my Elegant White Chocolate-Dipped Oreos, perfect for Labor Day Celebrations, and other times when you just wanna decorate some desserts!
- 1-2 packages of Oreo Thins (find them here)
- Ghirardelli Classic White Melting Wafers or White Chocolate Chips (find them here)
- Red Food Coloring Gel (this is the set I have) or red candy melts
- Blue Sprinkles (similar here)
- Glass jar to dip Oreos into (mine was the 8 oz. size, I believe)
- Skewer Stick
- Parchment Paper
1.) Melt white chocolate in a double boiler method or in the microwave, stirring regularly to make cure it's smooth and fully melted.
2.) Line a baking sheet with parchment paper.
3.) Transfer a portion the melted white chocolate to a jar that is about as deep as the Oreo Thins are wide. Leave about 1/2" of room from the chocolate to the top of the jar.
4.) Dip each Oreo Thin into the white chocolate, and dip in little over half way, leaving space at top.
5.) As you pull the cookie out of the jar of white chocolate, use a skewer stick to scrape excess chocolate off the back of the cookie, and around the sides. This is a great tip, that makes your cookies look way better and less gloppy as they dry.
6.) Put each cookie onto the parchment, and let cool completely.
7.) After you have dipped every cookie, pour more white chocolate into a jar, and add lots of red gel food coloring. This could also be done with red melting wafers.
8.) Transfer to Ziploc bag, and cut a tiny opening in one corner. ***Working one cookie at a time, add lines of red chocolate, then a few blue start sprinkles to each cookie. Practicing first helps!
9.) Enjoy your cookies! These would be perfect for a party or just enjoying at home!!!
I have an awesome, tasty, and amazingly easy dessert idea for Labor Day festivities and beyond. Definitely want to admit that I did not make my own cupcakes, though - I got some delicious pre-made Red Velvet Cupcakes from our local Schnuck's grocery store, and also found the berries there too. But, the little special touches always make people smile, so you can recreate your own by simply adding some blueberries and raspberries to some cupcakes of your own. You could even grab the 3 ingredients on your way to a party, and decorate the desserts when you arrive! I also love how the seersucker fabric and little silver stars confetti makes for a patriotic yet elegant decor idea for any holiday that's red, white, and blue!
If you do want to make your own Naturally Colored Red Velvet Cupcakes, Food52 has an awesome recipe that uses beets (instead of red food coloring) - which is incredible!
NATURALLY DYED RED VELVET RECIPE FROM FOOD52:
For the cake:
- 1 cup beet purée, from fresh red beets (not cooked)
- 3/4 cup buttermilk
- 1 tablespoon white wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 1/2 cups cake flour
- 3 tablespoons cocoa powder, not Dutch-process
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 cup neutral-flavored oil
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
For the cream cheese frosting:
- 8 ounces cream cheese, at room temperature
- 8 ounces unsalted butter
- 2 tablespoons crème fraîche
- 1 pound confectioners' sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 pinch salt
Add the beet purée, buttermilk, vinegar, lemon juice, and vanilla extract to a food processor fitted with the steel blade and process until very smooth.
Sift the cake flour, cocoa powder, baking powder, cream of tartar, and salt together in a bowl. Beat the sugar, oil, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
Alternate adding the flour mixture and beet mixture to bowl, beginning and ending with the flour mixture. Divide between the cupcake papers and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 22 minutes.
Cool the cupcakes on a rack for 20 minutes or more. Then, get the icing ready.
To make the frosting, beat the butter and cream cheese together on high speed until fluffy and smooth, then add the crème fraîche. Turn the mixer to low and gradually add the confectioners' sugar until just combined, then turn the mixer up to medium-high and beat until fluffy and smooth, making sure to stop the mixer and scrape down to the bottom of the bowl so everything is evenly mixed. Add the lemon zest, vanilla extract, and salt. Enjoy!